Oriana’s Thoughts On The Recipe
Hey friends! I am beyond excited to share with you one of my all-time favorite homemade treats: Eggless Oreo Ice Cream. This recipe is such a hit in our household, especially with my kids. They adore the creamy texture and those delightful Oreo chunks that are scattered throughout. I love making it because it’s super easy and quick—no need for fancy equipment or complicated steps. What makes this ice cream even more special to me is that it’s completely eggless. As a mom, I am always cautious about what my family eats, especially my daughter, who has an egg allergy. Making this ice cream at home gives me peace of mind that it’s safe for her to enjoy, and I can see the joy on her face with every bite! Another great thing about this recipe is that it’s incredibly smooth and creamy. The combination of sweetened condensed milk and heavy cream creates a luscious base that pairs perfectly with the crunchy Oreo pieces. It’s a treat that’s both comforting and indulgent, perfect for any occasion. This is the ice cream I use to make my famous Eggless Ice Cream Cake. So go ahead and give this Eggless Oreo Ice Cream recipe a try. It’s a delightful treat that brings smiles, satisfies sweet cravings, and is made with love right in your own kitchen!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Eggless & Allergy-Friendly: Many traditional ice creams contain eggs, which can be a problem for those with allergies. By making my own eggless version, I ensure that it’s safe for my daughter to enjoy without any worries. Plus, it tastes just as delicious as the store-bought varieties! Quick & Easy Delight: This recipe is a lifesaver when you’re craving something sweet but don’t have much time. With just a few simple ingredients and no special equipment needed, you can whip up this ice cream in no time. Kids’ Favorite – Cookies & Cream: Known as cookies and cream ice cream, this flavor is a big hit with my kids. They love the familiar taste of Oreos in a creamy, dreamy ice cream form. It’s always a winner, whether we’re having a family movie night or a summer barbecue. Smooth & Creamy Texture: Every spoonful melts in your mouth, delivering a rich and satisfying texture that is hard to resist. No Fancy Equipment Needed: This recipe doesn’t require an ice cream maker or any special gadgets. Just a mixer and a few bowls are all you need. It’s accessible and straightforward, making homemade ice cream a breeze.
Sweetened Condensed Milk: Adds sweetness and helps create a creamy texture. Note: Make sure you use the full-fat version. Vanilla Extract: Enhances the flavor and adds a pleasant aroma. Pure vanilla extract is best for flavor. Salt: Just a pinch to balance the sweetness and enhance the overall flavor. Heavy Cream: Provides richness and creaminess. Note: Make sure it has at least 35% fat content. Oreo Cookies: The star of the show! Use your favorite brand of chocolate sandwich cookies.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Whisk
Whisk together the condensed milk, vanilla, and salt in a bowl. Set aside.
Step 2 – Whip
Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Whip the cream until thick and stiff peaks form. The mixture will be thick and fluffy, similar in consistency to Cool Whip. This happens quickly, so watch it closely!
Step 3 – Fold
Gently mix a scoop of the whipped cream into the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream. Transfer the rest of the whipped cream to the bowl with the condensed milk mixture. Gently begin folding the whipped cream into the condensed milk – be careful not to deflate the mixture too much or over-mix. Gently fold in the broken Oreos; fold into the mixture until completely combined.
Step 4 – Freeze
Pour the ice cream mixture into a 9×5” loaf pan. Gently press more broken Oreo cookies into the top of the ice cream, if desired. Cover the loaf pan tightly with plastic wrap. Freeze for at least 6 hours or until fully firm, preferably overnight, before scooping and serving.
Food Allergy Swaps
Dairy-Free Version: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting the condensed milk with non-dairy condensed milk and the heavy cream with non-dairy heavy cream or coconut cream. I’m not sure how this would turn out, as I haven’t tried it myself, but it’s worth a try! If you do try this, please let me know how it turns out for you. Gluten-Free: Substitute gluten-free chocolate sandwich cookies for Oreos. Nut-Free: Ensure all ingredients used are free from cross-contamination with nuts.
Variations & Additions
Chocolate Chips: Add 1/2 cup mini chocolate chips for an extra chocolatey twist. Marshmallows: Fold in 1 cup of mini marshmallows into the base mixture. Mint Oreo: For a refreshing mint flavor, mix in a few drops of peppermint extract, and use Mint Oreos or add crushed mint candies. Fruity: Use golden Oreos or add small strawberry pieces.
Serving Suggestions
Serve this Eggless Oreo Ice Cream in a bowl, cone, or even sandwiched between two cookies for an extra special treat. Top with hot chopped fudge sauce, whipped cream, or extra Oreo crumbles for added indulgence.
Chill Your Mixing Bowl: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream. Don’t Overmix: When folding in the Oreos, be gentle to avoid deflating the whipped cream. Fold Gently: When combining the whipped cream and condensed milk, fold gently to keep the mixture light and airy. Oreos: We don’t need our Oreo cookies to be crushed into fine bits, so just use your hands to break them up. Storage: Pressing plastic wrap against the surface helps prevent freezer burn. The ice cream will easily pick up freezer odors and flavors, so keep it tightly sealed in a freezer container.
Storing and Freezing Instructions
Store the ice cream in an airtight container in the freezer. To prevent ice crystals, place a piece of plastic wrap directly on the surface of the ice cream before sealing the lid. For optimal freshness, it’s best enjoyed within 1-2 weeks. However, when stored properly, it lasts for up to 2 months. If it gets too hard, let it sit at room temperature for a few minutes before scooping.
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Recipe Card 📖
